In a bowl, mix 200 grams of hung curd, 1 tablespoon of ginger-garlic paste, 1 teaspoon of garam masala, 1 teaspoon of black pepper powder, 1 teaspoon of cumin powder, 1 teaspoon of red chili powder, 1 tablespoon of lemon juice, and salt to taste.
Add 500 grams of boneless chicken pieces (cut into 1.5-inch cubes) to the marinade and mix well. Cover and refrigerate for at least 2 hours or overnight for better results.
Soak wooden skewers in water for 30 minutes to prevent burning. Preheat your oven or grill to 200°C.
Thread the marinated chicken pieces onto the soaked skewers, leaving a small gap between each piece.
Place the skewers on a baking tray lined with aluminum foil or directly on the grill. Cook for 15-20 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
Baste the kebabs with melted butter or oil during the last 5 minutes of cooking for added flavor and moisture.
Serve hot with mint chutney and onion rings.